Talking with Alessio (pasta panna rucola e pomodorini)

Ciao ragazzi! Ciao, ciao, ciao, ciao! Welcome to another talk with Alessio. So, talking, what are we? So, oggi prepariamo una pasta. Come la prepariamo? First of all, today we do use this pasta. It's zucchette, organic, and you can find a whole food nice zucchette. So, what we gonna, what we need? Hello, hello! Ciao ragazzi! Ciao, ciao, ciao! So, what we need actually for make this dish? We need arugula. So, it is arugula, cherry tomatoes, a garlic, the pasta, okay, I love this from the whole foods, okay, but you can use any pasta that you want, and panna da cucina. So, a lot of people is confused about panna da cucina. You see this, guys? It looks a raviolo or tortellino. Well, in Italy, we eat ravioli and tortellini with panna, but if you go Bologna and you order panna and tortellini, they're gonna hate you. They're gonna, it's like broken spaghetti, okay? There's a big, no, no, no. In Bologna, tortellini go always with broth. That's it. Broth, broth, broth. If you put this, you ruin the tortellino. So, but in Italy, we're eating this. This, you can find in United States and online. It's not always the price, correct price, it is the correct price. In Italy, it is $1.50. US is that. I saw people selling for $11 or other things. That is a big no. Don't buy. So, in the last recipe, we always wrong everything. Who knows if this, today, we're gonna make right. So, buona sera from Aviano. Ciao, Aviano. The big base, Aviano, it is the second base, the biggest American base in Italy. First, I think it's Vicenza, and then it's Aviano. So, oh, about the garlic quantity. You use whatever you want. And we need olive oil. What are we talking about? Where is the olive oil? Okay, I see it. I always put here. So, olive oil because you need to cook your cherry tomatoes and your garlic first. And then, actually, let's, actually, let's wait a little bit. I want to see you guys where I'm from. So, let's see. The broth, it is the chicken broth, like, or vegetable broth, like that, they use that. So, usually, Allora, you need to understand this. When you make tortellini, tortellini, you always make tortellini with the broth. You don't just put salt and you make the tortellini. You make the broth, you know, you can do your vegetable broth, let's say, your organic, like you want from scratch, or you want to buy something, do whatever you want. Then, you make your tortellini. If you use panna, you remove all the broth, like you do the pasta, and then you're adding the panna. And then the panna, it is like normal, you eat it like that. But if you want to eat it in Bologna, they're serving you with the broth. So, you eat tortellini and broth, like that. It is the correct way to use tortellini. Tortellini, for us, it is like a primo, but could be even a, not appetizer, but when you go a big, in Christmas time, a big dinner, they bring you a small plate of tortellini for start, you know, because it is light. It is not too many tortellini inside because when you do courses, it is always not too much. And they're using, you could use tortellini and then give you another primo, maybe a risotto or a pasta, and then you go to secondo, because tortellini is a light dish. But, of course, you can eat just tortellini for one meal, like that. So, that is the reason. Then, I would like to know how you do tortellini, because a lot of people doing tortellini with sauce, like ragu, they do in Italy too, okay? Ravioli, sometimes ravioli with cheeses, you can do different sauce, even pesto, you can do with a lot of sauces, okay? My favorite, it is with panna, you can add prosciutto if you want, panna e prosciutto is the best. Or, panna e prosciutto, what you're gonna do, it is you just take a little pan, you put a little bit of butter, then you cut small pieces, ham, you know, ham, and you cook a little bit the ham in the pan. You do your pasta or tortellini, then you add panna in the ham, you put your tortellini, and then panna e prosciutto. It's really easy, it's really, really good. They're doing all the time there. Then, where is beautiful Jessy? Well, beautiful Jessy, right now, it is in the room. She need to edit a video for YouTube. So, I said, okay, in the meantime, can you do that, go in live, like always, you know, if you're doing something. I don't know if later on she's coming. What about you think Whole Foods olive oil, 365? I know I've experienced about Whole Foods 365 brand, I don't know, the true with olive oil. Olive oil, it is the hard thing to find, like Parmigiano-Reggiano, and it is a lot of people who claim that this is the best, then it's not the best. For, like I talked about before, about the olive oil, you need to know how they make olive oil. I know how they make this olive oil because I know the owner, okay, and I saw everything with my eyes. So, because I know, I say yes. If I don't see it, I cannot say for other brands because a lot of people mix it. I know some big brands, they mix it, like they mix olive oil. So, I know him, just because I know him, I take the olive oil and that's why I told, I asked him, hey, give a discount code because his olive oil, of course, is a little bit pricey for the market. You know, Italiano, olive oil name, it is $35. It is pretty pricey if you go to buy a $10 olive oil. It is a reason for that and that's why we have a code Pazzini10 if you want to have a discount code. They give you just one time discount for try it then, whatever. But it's really hard because I know a lot of big companies because they use it and then when you go searching how they do it, the olive oil, it's not how it's supposed to be. It is that kind of food that people should be charged $40 or $50 for a real olive oil. No more than that. If you see $100 or $120, it is no means high price, always no means high quality. It is that is the hard, like sometimes the pasta could be a not good pasta, I think it's a high price. It is sometimes low price, it is for compete. Most of the time, the olive oil, they make cheap olive oil for make money. Because a real olive oil is hard to make substantial money, to be honest. What they're doing, they mix olive oils from here and there, it is not good and then they sell you and then they just say, this is organic. But organic no means quality. For the questions about the olive oil, it's hard to know every kind of brand out there and I choose just this. And I guess there are more good companies there, but I don't know. Usually there are small companies because they try, you need to see. If you go to the website, just for information yourself, you see the description about how many polyphenols, how much smoking time and everything, how they made it, the olive oil. You're going to figure out that you need to search for that things in other companies. In the meantime, can we start talking about this? I need to just drizzle some olive oil in the pan, okay, here. And because we need to start cooking, so I'm going to put just a little bit of olive oil, let's warm up. Here we have a really hard part for the pasta. I think we can go ahead to start. And then we start to cut our pomodorini and our garlic. In the meantime, I can answer every question that you have. So like I said, this is the thing. About the garlic quantity, you choose. If you like a lot of garlic, put it. If you like not too much garlic, don't, just put a little bit. But the garlic needed for give the flavor to the pomodorini and the olive oil. So right now, we're going to cut the garlic. We're going to put in the olive oil over there in the pan. And we leave it a little bit for give the flavor to the olive oil. Then when it is, the flavor is gone, we're going to put hard pomodorini. And we need to cut in a small pieces the arugula. So, Gaia olive oil is one of the best. Well, okay, it's the best, but for what reason? How you know it is the best? That is the question. Like, it is because you like it? It's because you hear somebody say, oh, it is the best? You know how they produce it. You know if the olive oil is in, take oxygen when they produce it. Because if they take oxygen, the olive oil is opposite and make cancer. So, you know, one could make that. They produce like long time ago with the wheel because that is wrong. Do you know if there are storage in the good climate? Do you know if the olive oil was storage like this instead to like this? Because that is changing. Do you know if the top like this, it is sealing? Example, this is really sealing and then it's not big hole. Okay, then oxygen go inside to destroy the olive oil. You know, even if this is the best olive oil in the world, whatever, or the one good olive oil, let's say this, you know, one time you open, you need to finish in one month. Or the olive oil, if you don't finish in one month, go bad. So, usually America use olive oil like not that much. They're using, and then they stay there even three months for use one olive oil because maybe they use butter. But that is bad for the olive oil. Do you know, we need to, how is the shipping? How they ship it here? Let me see. It is a lot of questions that you need to say it before know if it's the best. Do you know where was the olive grow? It is in the hill. It is in shade. It is the olive grow normally in a flat place, you know, like a flat because that is changing the property about the olive oil. How much better it is the olive oil because if it's not better, it's not good olive oil because olive oil need to be really, you need to try to go somewhere with olives, try an olive from the tree, eat it. And then if you spit like you spit and then that is what you should be, no, because olive in real life is really better, you know, even eat it. What is panna? So it is a cream. It's panna da cucina. You know, some people was putting this in the carbonara. By the way, this is panna da cucina. With this, it is your, it is no sour cream. Okay. So that is the mistake everybody doing about the panna da cucina. They're using sour cream, but it's not. So like I said, you could try it. It's not Alfredo, even Alfredo, because I don't know how it's made it to be honest. But it's a game changer in the cooking process. Hello, this is my first time on your channel. Does Italy have spicy pastas like Korean cuisine? So I never, I don't know what the Korean cuisine to do, but we have pasta spicy, like spicy pasta, like aglio, olio, peperoncino. It is garlic, olive oil, and how is peperoncino in English? It has the spicy, pepper, spicy, red, spicy. How you call it? Peperoncino. I don't know how you say in English. I just want to say I really enjoy your channel. Thank you so much. Then it is heavy whipping cream. Could be, could be. Oh, chili. Chili, it is peperoncino. Okay. You know, I don't know. I don't know what's chili. Chili is peperoncino. Okay. It is that red, small pepper. Red usually in Italy they have, but I know it is even green and then it is like green too. Red pepper flakes. Have you tried Antonucci down here in Spring Hill? No, we don't try. We never go out to eat Italian because one time we've been in Nashville downtown eating Italian and I was impressed at all. Let's take at this average, it is maybe good, like good, like a five of the 10, but, oh, for the price and everything, I say, no, this is not make sense. I can figure out immediately, immediately if it's good Italian from the menu when I see how they make the stuff. Ciao Treviso. Then let me put, oh, let me see here. Yeah, because we don't want make mistakes like last time. I got to put my tomatoes, cherry tomatoes. I put it. Okay. I just cut, I don't know, everything I have. So at least 15 I wash. Now I need to, I go down and I'm cooking down a little bit the tomato. Okay. In the meantime, get it cooking down. We take the arugula. Okay. We cut in pieces, small pieces, the arugula. So I bring like this and then I'm going to cut small, small pieces. You get the point. I just kept a little bit there in pieces. Then ciao from Toronto. Ciao, ciao. Eccoci qua. So this is a really, really good pasta, especially because this zucchetti, it is from, it's made with spinach, beet, turmeric, and paprika. So almost the water. One thing I hate about the electric stove, it's really hard to find the right temperature. You put low, but it's not low. The gas is the best. You guys, what do you have? Gas or do you have electric? Because now it's everything. I can eat spaghetti daily without getting bored. Yeah. So your favorite pasta is spaghetti. A long time ago, me and Jesse, we was eating spaghetti all the time with just olive oil and Parmesan cheese on top. If you have a good olive oil, it's a really good combination. It's called pasta white. In North Italy, we eat pasta white. In the South, not that much. Pasta white, you eat when you're sick or are we eating even like this or enjoy it to be honest. So a lot of people have gas. Gas only. Yeah, yeah, yeah, yeah. So guys, you are like on top with gas. Yes, gas is for cooking. It's the best. You're controlling everything. You take down a little bit, immediately go down the temperature. The electric, not yet. Let me put the salt in the pasta. And now we measure the pasta. So I have a skillet and then we measure how much. A lot of people, I don't know you guys, they said, oh, we're going to eat all of it. We're going to make all of it. Okay. I not make all of it. So the perfect amount, it is, some Italians, they don't agree, but 100 grams. No, 80 grams is the right thing. But people go more than 80. They go at least 120 but I do 100 today. Actually, you decide. I do 100 or 80. I guess everybody's going to say 100. 100. So total 200. 100 for me and 100 for Jesse. Especially because with this pasta it's big. So you're going to go fast to arrive 100. Let's see. Okay. This is 110. No, 110, 103. Sorry. So it's three bites. What do we do? 150. 252. Die. If I, if I angry later, I'm going to eat an apple. Okay. So the water is already boiling. I put already the salt. I'm going to put the pasta for cooking. Then I put in the timer. I need a little bit start. Now I'm going to put in the pomodorini the garlic. I'm going to put my, I cut the arugula. I put it there. I need more pomodorini, but I don't have it. I have what I have. Arugula is my favorite. I love arugula. Now do you have any questions? Let me, let me start this. And for panna, I already want open. It is in the fridge because when you open, then you're going to put in the fridge. It's here. So already open. I used yesterday. Today I'm going to finish it. I used yesterday for panna. I'm going to use half. I use half last night. It tastes panna. It tastes panna. I keep doing this because if you don't do it, the pasta sticky on the, on the, on the bottom. So I need to start a little bit here, here. I'm going to wait a little bit. And then, then ragazzi, easy. Pasta is ready. You put the pan, you put the pasta inside there. You put the panna and then it is perfect. Yeah. Ciao ragazzi. Somebody say ciao. What salt, salt I use? I use sea salt from Mediterranean. I use Alessio, Alessio pretty much. And from Mediterranean salt, that is what you should use. So for cooking, I use coarse because it's easy for when you have in the hand, calculate how much salt do you need, respect the fin. But some people are using the fin too. I have a coarse, I have fin. Fin, it is in the, on the table. Salt, it is, try to take the good salt. Yeah. Ciao da Padova. Ciao. What stuff do you put in my hair? So it is like, uh, today it is water. It is water with a little bit of gel, but usually I take, uh, it's, uh, um, cera. Cera in, uh, in English it is, what is that? It's not gel. It is the, you know, okay, you put, and then now it is with water. So it is give you, uh, water effect, but if not use, it is a Italian product. I buy it, but because it is, uh, super expensive that they give you just a small quantity. I have all gel to finish. I sometimes with the water, I do the gel. Yeah. We need Jesse here. Yeah. We need Jesse, but she are editing. Maybe she coming later, like always, you know, cause she all the lives she coming when it's time to eat. So even pretty much, maybe later when I call is pronto, she coming and then she come to eat and say, hi, how is the weather in your area today here? It is a gray weather with a lot of rain and, uh, like I know you want to do stay in bed. Yeah. I need to tell her right now it's time to eat. Well, it's almost, I'm going to call it, you know, because when she, she want to, she like to ready. So yeah, I need a, you eat parmalat, the milk parmalat. Yeah. Eurovision. I don't know what this Eurovision, like if I told Jesse about the Eurovision. So, uh, yeah. So this is the pretty much the day almost, almost, almost, it's almost ready here. I need to call it three minutes. Give me just a second. I got to close the Pomeranian. It's sad because it's not too many Pomeranian. You need a lot of Pomeranian, but I don't have it. I don't have, I don't have too much. You eat pasta. You can eat all day. Yeah, I agree. I I'm the same Argentina living in Miami. What time is it here? It is almost 12. I eating 12 and six in the, in the day. So that is the most time. Yeah. We eating that. And then, uh, after walk, usually I eat some snacks, some, um, apples or some fruit, something like that just for spike my sugar high, but it's my favorite American food. I think I go barbecue. I go always excited when I eat barbecue and, um, then other things then American breakfast. I love American breakfast, uh, the burgers. I love the burgers with French fries. You need to, you cannot find good stuff like that. No, it tastes like here. I never found a good pasta over there. You can never going to find a good burger. Do you like seafood? Well, uh, yes. I don't go crazy. Like I eat it, but I don't go crazy. Jesse have some allergies. We, so we don't do it. Um, sometimes you can do it. Salmon, pasta, Salmon. I gotta say you need to just cook your Salmon. You got in small pieces and then you cook your pasta. You put your panel with Salmon. Mamma Mia. Hello from Charlotte. Then the set for today, we know eat dessert in the, after lunch, we eating dessert after a dinner. And then usually it is candies, Ferrero stuff. And, uh, um, if not sometimes when Jesse baking, if Jesse baking, so we have pies, we have, uh, uh, patch by Apple pie. Uh, then we have, um, sometimes you're doing cookies. I love cookies in the night with milk, um, cold milk and warm cookies is the best in my opinion, but then, yeah, we do it. But now we stop. Uh, usually it is more a winter when we baking a lot respect summer or spring, whatever, but we could waiting. So this year I, I plant a lot of trees, food trees. I have almost every fruit trees. So I want to do gem. I want to do just have it to have even cherry, but Jesse don't like cherry. We have, uh, Apple, we have Melograno, pears. I take all the fruit trees. I want everything. I don't know if you guys have it probably this year, they're not going to make, uh, trees. Oh, it's one minute, you know, just touching the pasta. I think we need more than a minute. So usually I'm usually clean all of it. Uh, uh, before when I cooking, I clean already my stuff. So then I don't need to clean later the dishes. I just clean the two pans. I don't know you guys, what you do. If you cook and you cook, you clean your materials or you waiting. Jesse, usually she cleaning after. So it is maybe a hundred pans, hundred things she cleaning after. How do you plant fruit trees? Well, first of all, you need to buy it. Uh, I buy from a website, uh, fast growing. They have sometimes special, like 50% off, especially in the winter time. And this time, so you can buy a tree that you need to buy a tree that don't buy a small tree, buy a tree that at least seven foot. If you want to have some early, uh, fruits and then nothing, then you just dig a hole, be double size. The, what you is the, the roots, put it down. You give water. I think it's perfect because it's raining spring, you know? So it's, you don't need to take care of it too much because when you plant the first trees, uh, for a month, you need to give water constantly. So they, they not constantly every day, but, uh, we waiting, uh, stay on time with the trees, with the water. So they, they, uh, they start making really good roots and then they start. And then I want, um, uh, I want all the fruits in the world already. Then remember when you buy it, uh, some trees, you need to have another tree for it to be fertilized. So sometimes one apple tree need another apple tree for make apples. But remember, uh, some apples too, they doing by herself, fertilizing by herself. I have, uh, just one apple, say my apples, uh, trees, I have two, but both day fertilized by herself. And, uh, more you have, if you have like two apples trees, if you have two, uh, the quantity is going to be more apples because it's just one apple tree by herself. So more trees in the same species you have and more you're going to produce fruit. But remember, it's really hard to eat all the fruits, you know, when they grow immediately. So it's fine with one apple, but remember, always read if the apple can make the fruit by herself, if they need another apple by side, you need to be careful for that. Uh, because maybe you buy and never try from seed, uh, apples from seeds. I have one apple from seed and now it is like, like this, uh, probably two foot right now. They're never going to produce apple. It is if you want to just for fun, but if not, they don't produce apples. So always buy, uh, uh, a tree apple. And then if you want, you can, um, make a mix in the same plant. I think I'm going to do that. Maybe I have half tree make green apples. Well, I don't know. You need to say, see if it is the same, uh, family, but maybe just for simplicity, one tree with green apples and the other part of the tree with red apples, but they need to be in the same family. Now we try the pasta. Let's see. Oh yeah, it is ready. Let me, in the meantime, take it down here and then we're going to call Jesse's pronto. Actually it's not, no, no, it's al dente. A problem with this pasta, okay, I find all the they don't cook only, uh, only, um, I don't know how to say invalidly, like, uh, cook perfectly all the time because they have some pieces fake and some pieces not fake. So say it correctly. Jesse need to watch Jersey Shore TV. I don't know. I don't know if you see, um, we was watching lately. It's a great show in, in Netflix. Yeah. So my, my Italian grandfather grifted, probably is the word, an apple tree and had five different kinds of apples. Yeah. Father too. It's all, it's Italian thing. I think it, uh, we Italian thing. I don't know European, but, um, my grandfather have cherry, half cherry one side, half cherry the other side. It's beautiful. You, uh, you, you just, because, uh, you just cut a piece, you put inside the tree and then you tie it. And then that, uh, lamb then become bigger and then make the fruit is amazing. I like it. Cook invalidly, invalidly. Uniformly. Uniformly. Yeah. There we go. It's easy. Because the tongue, the Italian tongue used differently from the English, you know? So sometimes you, you cannot say it. Let's trick Jesse. Let's call Jesse. We trick Jesse. No, it's not ready. Why did you tell me to come here? I do. I told you, I told you say hi to Jesse. Smash that heart to Jesse, the like button to Jesse. Jesse, see, I told you if I caught Jesse, it is not ready. Cutting in and out of my day. Cutting out what? Your voice. It might be because it's raining here, guys. So the, the wifi might not be working great. Oh, look so many hearts for Jesse. Thank you. Jesse's here. Even if we trick her. It smells so good. I was excited. I was happy. Now I'm sad, but you said it's ready, right? It's ready. It's ready. So. But you haven't, did you make the sauce? Yeah. Oh, okay. Not great sauce because we know too much Pomeranian. Oh, thank you. See, the audio is still going in and out. Hmm. We're on our computer. We're not on the phone. So it must be because it's raining. It's raining. We always get rough connection when it's raining. I love you too. Everybody asking Jesse. They don't want Alessio. Because they know who the real chef is. They know who doesn't make mistakes. I can't wait to see what you, what you did today, Amore, and how you messed it up. Yeah. Looks so good. Pasta. Oh, this is why you called me. This is why you called me. Cameraman. Pasta di Alessio. Yeah. So there we go. Perfect. So this is the pasta with panna, pomodorini, arugula, and garlic. So easy. You can make any day, anything. Oh, oh, the heart now with Jesse is blowing. Oh, one heart for me, zero heart. Jesse, boom, boom, boom, boom, boom, boom. I love you. See, they like both of us. They said everybody, they like everybody. So what was my heart before, huh? I love you too. Yeah. I can smell the garlic from the other side of the house. I put a little bit more than what, uh, uh, usually. So they decide the quantity. So I was trying to do a hundred grams and they say, no, more, more. Oh, they did more. How much, how much? Not as much. Not as much. Okay. We don't want, uh, to be super thin. Really? What makes this pasta even better is the actual pasta that he uses because it's so colorful. It just looks pretty on the plate. So how do you describe panna if you want to describe panna? You know, it's really hard because if you literally translate panna in English, it means cream. But when I think of cream and I think most people think of cream, you think of heavy cream, whipping cream, and all those things have like a sweet flavor to them. It's not the same thing. It's like more of a savory cream. So, and it's not as thick as heavy cream or whipping cream. So I haven't found anything in the US that's the same as panna, but it's like a thinner, savory cream. Yeah. It's really hard to describe it, but I think you can order it online. Yeah. I told them. Okay. Okay, ragazzi, noi andiamo a mangiare. We're going to go eat. If not, it's going to come cold. I'm going to do a test. Jesse's going to say, it's going to be a little bit hard. It's al dente. Oh no, you cooked it al dente. No, it is not. No. Yeah, it's good. It's good. Not like sour cream. Not sour cream. Because that has a really like, you have the sour flavor in the sour cream. This is not sour. It is sweet. It's like a, no, it's not sweet. It's not dolce amore. It's just like neutral. Neutral. It's not sour. It's not sweet. Because sweet is like what I make the panna. Oh, the panna da cucina. Panna da dolce. Yeah. And you know how I made your banana pudding? I made homemade whipped cream. Yes. And you take that cream and you eat until it makes the cream, whipped cream, panna. That is sweet. Okay. It doesn't have the same flavor. Yeah, yeah. And no, I don't say sweet because I don't feel the sour. I feel neutral. Yeah, it's good. Oh, half and half. You know, I never tried half and half. So maybe I need to try half and half. I mean, it's impossible in the United States to not have panna. They have to be half and half. Let's try half and half. We're going to buy half and half and see. And see if it is the same. I never thought about that because I think, I always think of half and half like what people put in their coffee. Yeah. And they don't put panna in coffee. Yeah. In Italy. No. So we'll try it and we try. Well, grazie mille ragazzi for staying with us. We're going to go eat and you have your jessie. Like always. See you later. E ci vediamo dopo. Ciao. Ciao. Ciao ragazzi. Non dimenticate to dislike the button like. And now I'm going to go eat.